Masterbuilt MB20100112 Slow Smoker Accessory Attachment, Black review and price compare 2025
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Product overview
| Brand | Masterbuilt |
| Model Name | Slow Smoker |
| Power Source | Corded Electric |
| Color | Black |
| Item Weight | 9.95 Pounds |
| Item Dimensions LxWxH | 10.4 x 10.4 x 18 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- Continuous smoke when cold smoking or hot smoking up to 275˚F
- Ideal for smoking cheese, fish, bacon, and jerky
- Automatically heats wood chips with the push of a button
- Continuous wood feed system provides up to 6 hours of continuous smoke without reloading
- Removable ash tray for easy cleanup
This fits your .
From the manufacturer
Choose the right tool.
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SmokeWhether you’re a beginner or a competition-ready pro, we have the right tools to easily craft your backyard masterpiece. Pick your preferred fuel source and start the journey. | AccessorizeCustomize your product with a variety of accessories designed to enhance your smoking and frying experience. | Fry, Boil, or SteamMasterbuilt, who invented the world’s first indoor 3-in-1 fryer, steamer, and boiler now provides consumers the ability to fry, steam, and boil their favorite foods in a single product. |
| Check out our other products! | Simply plug the smoker in and it does the work. | Smoke your favorite foods at the touch of a button. | Taste of charcoal with the ease of an electric smoker. | Free the oven with innovation and safety. | Take it to the next level with Gravity Fed Charcoal Grilling.. | Protect your investment and make it last. |
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product description
Style:New Version
The Masterbuilt Slow Smoker is ideal for smoking cheese, fish, bacon and jerky, when longer smoke times at lower temperatures are ideal. The Slow Smoker provides continuous smoke for up to 6 hours and is compatible with all Masterbuilt Digital Electric Smokers. Master the art of smoking with Masterbuilt. Removable ash tray for easy cleanup
product details
important information
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Questions about Masterbuilt MB20100112 Slow Smoker Accessory Attachment, Black
Q:
I am getting way too much smoke (bitter creosote). Cheese and salmon inedible. Main smoker was unplugged with vent 1/3 open. What am I doing wrong?
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Answer: Mine was working fine, then I had same issue, to much smoke and creosote. I realized that unit burns all chips in 2 hours instead of 6 hours. I thought that thermostat burn out. Problem was solved by buying new unit.
Answer: Separate your cold smoker from your main smoke chamber by using a dryer vent duct pipe. 8' to 10' should do it. The creosote tends to get trapped in the pipe, so all you have coming to the smoker is pure smoke. I have used this method for a few years with great results. Might have to mod the duct a bit to get it to work. I used some duct tape (haha) to attach to both ends and that seems to seal pretty well.
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Answer: Don't smoke it so long and make sure you use the right wood chips for smoking, not pine! smoker shouldn't have creosote build up in it....
Answer: two things use a sweeter wood like apple or cherry and close the air vent on the main smoker,and could even wet wood so slow burn rate..i always wet the wood so no fire up and slow the burn rate.
Answer: Open vent all the way. Use cherry chips or pellets. Lighter smoke flavor.
Answer: Im not sure. I did notice that this thing puts out almost too much smoke. Might be better off using less chips and only smoking for half of the suggested time
Answer: Cheese you have to let sit for 2 weeks after vacuum sealing it to mellow out otherwise it's too harsh to eat
Q:
do you have to season this unit like you do with the smoker? Thanks
Answer: Actually, no. The instructions say to use it WITH a seasoned SMOKER, not that you have to season this cold smoker.
Answer: Yes
Q:
How many watts is it? or How many amps will it use?
Answer: I don't know the rating but I've used it many times on plain 20 amp service. Never had a problem. I strongly recommend this product
Answer: The plate on the back of the unit contains the following information. 120 VAC 1.25 A 150 W 60 Hz
Q:
It says for Masterbuilt digital smokers. Can it be used for any that are not digital? I am considering the Extra Large MODEL: #20050211
Answer: If the nondigital smoker you are using has a similar chip loader to the digital smoker, yes you can use it because it connects to the manual chip loader. If your chip loaders are not the same you can easily jurryrig a connection using some dryer vent tubing and tubing clamps that you can get from any hardware store for about $10
Answer: As long as it has the wood chip tray that can be removed without opening the door. But I think only the digital smokers have that option
Answer: On the Masterbuilt digital smokers the wood chips are added through a round port in the side of the smoker above the heating element. The cold smoker attaches directly into this port after removal of the chip cup that usually seals the hole while the smoker is in operation. If your smoker had a round hole approx. 3 inches in diameter somewhere low in the body of your unit you could probably use a piece of stove pipe to pipe the smoke in or if you were willing to make some modifications to your unit you could probably make something work.
Answer: It has a small, approximately 2" molded cylinder that goes into the hole that the chip loader inserts into. To maintain the connection, there is a curved bar that hooks into the smoker, which pulls the separate pieces together taughtly.
Answer: I have the 30" electric smoker. I believe they state it will work on any of their electric smokers. I like it.
Answer: Yes
Q:
Using for ~2 wks. I see ~1/3 the smoke volume cold compared to when smoker and cold attach turned on (hot). Is this normal?
Answer: I have used both the cold smoker with the larger (hot) smoke turned off, and the larger (hot) smoker operating independently. With the cold smoker operating the smoke volume is significantly less. I do not smoke food with both smokers turned on with wood chips in both. Hope I understand the question and this helps.
Answer: Yes because you are passing the cold smoke from one machine to the other, you lose some smoke in the process. What I have found works best, is to turn on the cold smoker and get it producing, while at the same time turn your hot smoker on and get it smoking...then once it's built up a lot of smoke inside, you cut off the hot smoker and let it cool down, then put in whatever you want to cold smoke and the cold smoker will keep it full
Answer: If you need heat the regular smoker unit needs to be turned on to the temp you need. Cold smoker is a cold smoker and just needs enough heat to burn the chips.
Answer: Yes. You will use less wood chips overall and the smoke will last 4 to 6 hours. I like it that way.
Q:
Do they make a cover for the cold smoker attachment?
Answer: Thank you for asking, we do not currently have a cover for the cold smoker attachment.
Answer: Attach it to your smoker and out cover over it it's a tight fit but it goes over
Answer: I am not quite sure I'll have to look it up I just take it off of my smoker after every use and set it in my garage seeing how small it is
Q:
Im considering buying this attachment to smoke salmon. Has anyone used it for that? How did it turn out?
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Answer: I smoked Salmon and Mackeral in mine. Both fishes came out fantastic. There was a lot of wood flavor put into the meat and it did not dry out.
Answer: I have not smoked salmon yet but have owned my cold smoker since november 2014 the cold smoker works great and puts out a good amount of smoke. I soak my chips in a plastic container the night before smoking mine works great in know some have had issues but it is a great attatchment for your smoker
Answer: I smoke salmon, jerky, chicken, ribs, etc. I find that you have better control of your smoker with cold smoke box, you will have steadier temp in smoker being the chips are in cold box rather than burning in smoker. I find any product I smoke is easier overall
Answer: i have had one for a year-it smokes slow and stedy-i have a buddy that has a cabnit shop and edge planes wood for me for the smoker also,it works great in smoker but does hang up a bit in side smoker-never tried the right wood(to cheap) would bye again
Answer: I use this for all the smoke, and use the smoker for heat and time tracking. the side smoker puts out more smoke and dont have to keep adding more chips.
Answer: I use the cold smoker for everything that I smoke--ribs, pork butt, chicken, fish---everything. I think it is awesome.
Q:
Can I attach this and still use the heat from the smoker? Then I would get the benefit of longer smoke. Cold smoke in and then hot smoke. ????
Answer: This will take the place of the inefficient tray and loader setup in the MES . Instead of having to add wood every 30 minutes you will go approximately 6 hours.
Answer: Yes, you can.
Q:
This equipment is for cold smoking. it is compatible with masterbuilt 20070115 bluetooth smart digital electric smoker, 40-inch?
Answer: if the smoker sits on the floor it will work. if on a stand or legs it will need some type of elevated base to raise it. my 40 inch Masterbuilt electric sits on the garage floor and it is a perfect alignment into the chip tube hole in the side of the cabinet. also the feet on the cold smoker are adjustable up and down for proper alignment.
Answer: Isn't that the one John uses in the video? He says it mounts to "any digital electric smoker" so it must. I use the 30" digital and the cold smoker's output pipe goes right into the side.
Answer: Yes it is, but if your smoker is on the stand, you'll have to stake 4 of five 1 1/2" thick pavers underneath so the holes line up on both units. My Bluetooth smoker came with a stand, some do not. Works well though.
Answer: I personally don't know, but when you go to the cold smoker page on Amazon, and you go to " customers who bought cold smoker kit, also bought", it shows that smoker with many reviews. So I'd say it does. I have a different master built smoker we bought last year and it works great!
Answer: Yes, it is.
Q:
What is cold smoking used for? I just ordered my Masterbuilt smokehouse and I'm wondering if I should buy this too. Thanks
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Answer: Rod: The cold smoker is a separate smoker that attaches to the outside of your Masterbuilt and all the heat is outside the food chamber. I use the cold smoker to smoke cheese as well as smoked sausage I buy that needs an extra shot of smoke but does not need the heat. I did a smoked turkey for Xmas and after I boned it out I decided I needed more smoke flavor so I used the cold smoker so as not to dry out the meat.
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Answer: I use my cold smoker a lot for jerky. I can generate all the smoke I need without burning the jerky and making it crispy. My old smoker did not have the ability to cold smoke and jerky was very difficult to make. Many people smoke foods like cheese or fish with the cold smoker, but I haven't tried either of those yet.
Answer: If you are planning on doing any cold smoking I would. This is a great accessory.
Answer: My husband uses it for bacon and smoked salmon
Q:
Is it neccessary to also plug in the Masterbilt Smoker along with the cold smoker kit? Thanks
Answer: No if your going to cold smoke. yes if you are going to cook food.
Q:
I just turned on my cold smoker for the first time and I am losing a lot of smoke out of the top and the lid doesn't really seal, is this normal?
Answer: It does kick out some smoke. As the soot builds up that helps, but I just put a brick on the top to help it seal. It helps if you have the top vent open on the smoker to draw smoke out if the generator and in to the unit. For could smoking I added a small electric fan inside the smoker.
Answer: Make sure you have the silver cap seated on the pyramid and the flared out part of the pyramid seated in the detent of the cold smoker box. My lid doesn't close tight, seems equal all the way around the unit, if it's warped you may have a problem. Last thing has already been listed, you may need to open the vent a little more on your cabinet smoker.
Answer: Are u talking about losing smoke from the top like the vent???. The cold smoker lid does have a little smoke that leaks out but wont enough to do any bad. If the lid is leaking too much you ll need to open the vent a bit more. Hope that helps
Answer: They will lose some smoke from the top .That is normal .I don't use the hook to attach it to the smoker,just push it snug up against the side . Works great. Just smoked some country ribs today .You DO NOT have to turn on your smoker when using this if you are doing something like cheese .A pan of ice in the smoker works good to keep your temps down .Leave damper on smoker wide open .
Answer: I had same issue, so I just used aluminum tape (the one for duct work) and sealed seams inside. Works way better now.
Answer: No, contact Masterbuilt. It won't be air tight but should not see significant amounts of smoke.
Answer: Yeah. Warm up the main unit and open the vent most of the way and it should fix it. Set main unit to 150 then after its warm adjust to needed temp down to 100.
Q:
is this a kit or is it a stand alone unit
Answer: The cold smoker is a unit that hooks up to your electric smoker and has its own power and heat source
Answer: It's just a smoker box. All it does it generate smoke. Period. Slow Smoker box doesn't contain anything but wood chips or pellets that are heated by an electric powered heating rod. It attaches to the Masterbuilt Smoker that contains the food via the smoker air intake vent. Slow Smoker box-male. Masterbuilt-female.
Answer: Seller is being deceptive. It's only the attachment.
Q:
can i use pellets
Answer: Yes you can use pellets or a mixture of pellets and chips. I have found that using pellets and chips give the best result for the flavor profile, length between refills, sticking/material hang up, reducing burn through and flare ups. Just turn the cold smoker on just long enough to get a full burn started then turn off the cold smoker and only leave the ash tray open about a 1/16". The smoker will stay lit, burn properly and all but eliminate flare ups.
Answer: You can't use pellets. Only wood chips.
Answer: I have used allegedly quality pellets however they created a lot of unwanted moisture and make the cold smoker sticky. We have never had that problem with wood chips.
Answer: Sure, the screen on the bottom is fine enough to keep them from falling through...
Q:
Does it come with hose to hook to cooker
Answer: No it's specifically designed for a master built electric smoker but you can hook a dryer hose up to it for a cooker
Answer: It comes with hooks that will probably work fine. As I use mine as a portable I needed remove the smoker often & made an easier disconnect modification.
Answer: The picture is deceiving. This device is small. It is about 1/3 the size of the smoker. It connects with a J bolt through your fresh air intake on the bottom. If you attempt cold smoking, say cheese, in the summer, the smoker will be to warm for the cheese. What I do is add ice to the water pan to keep the system cool and below 80%. Happy smoking, you will never regret you bought it.
Q:
Smoking for dummies question. i have used my digital smoker for meat. great. my cold smoker kit is here.now i want to smoke cheese. only. how?
Answer: Plug in the cold smoker. That simple. You want chamber tems below 80 or else cheese will melt. Also. They have a design flaw. Your hook, it does not hold well. You will need to drill a hole from the outside for it to hook into on the inside. Any more questions ask.
Answer: In addition to the things the others have written, be sure to open the vents on your masterbuilt so the smoke can get out. You want smoke to flow through. If it can't escape, the creosote in the smoke will condense on your food and leave a bitter taste.
Answer: You don't even have to plug the smoker unit in, just plug the cold smoker unit into the Master Built Smoker's fill the chimney on the cold smoker unit to the top turn it on and it'll do all the work I smoke 8 ounce packages of cheddar cheese For about 3 to 4 hours
Q:
I would be using this unit with my MES to cook briskets. Do I need to reduce the temp of the smoker to compensate for the added heat from the box?
Answer: Yes. I suggest you try cooking a few small things in it first to get the temperature and smoke right. Mine skoked for 12 hours instead of 6 and the heat jumped to 300. My 4 brisket were a bit crispy. I was able to rehydrate them but I should have paid more attention.
Answer: Nope, since your mes had a thermometer which regulates the temp inside the smoker, it will make the adjustments for any added heat from the side smoke box. I have one and haven't needed to make any adjustments
Answer: Know if you have an electric smoker the temperature is going to be regulated by whatever temperature you said it. So any added heat that the cold smoker would induce into your smoker isn't going to matter because your smoke or that you've got your food in is still only going to turn off and on as needed to maintain temperature that you set it at so the answer to that question is no you do not.
Answer: No, I used mine 1 time, had a horrible time getting it to even smoke! Finally it got enough smoke rolling, but, it was a waste of time effort and money, it shorted out after the first use!
Q:
Will it fit the Masterbuilt 20078715?
Answer: Yes
Q:
how to smoke cheese with masterbuilt cold smoking kit
Answer: Start cold smoker with favorite wood, place room temp cheese (cut into 1lb chunks) in smoker, put ice in water pan to keep temp of smoker under 90 degrees. Smoke 2-4 hours, depending on cheese density. Remove cheese set at room temp 1 hour. Place in refrigerator uncovered overnight. Vacuum seal, refrigerate and wait minimum 2 weeks before tasting. Waiting is tough but very important or it'll taste horrible.
Answer: Just hook the cold smoker up to your regular smoker. You can look online to see what different types of woods go with different cheeses. It's really that simple. If it's hot outside you might want to keep your smoking components in the shade remember it's cold smoke you want
Answer: Place cheese in main unit. Fill water pan with ice water to help keep cheese/smoke cool, especially if smoking in the summer. Put chips in cold smoker and power up. Do NOT cut on main unit. Only use smoke & heat from the smoke box. I have smoked several different cheeses using this unit, and it works well. RDS and Richard Thompson also had good suggestions about how to use as well. You will also find the smoke box is excellent for adding smoke to meats. Enjoy!
Answer: Pretty easy to do, but you don't want to heat the cheese to much. I cracked the door a very little bit to let out the heat. When the outside takes on a light brown skin it's done
Q:
is there a cover that will go over both a 30" smoker & the cold smoker?
Answer: I bought the "Classic Accessories 55-570-011501-00 Veranda Square Smoker Cover, Large cover" from Amazon and it is a good fit and seems like good quality. https://www.amazon.com/gp/product/B019PENREC/
Answer: Not a Masterbuilt cover. I bought an oversized one that ended up working
Answer: I’ve only seen the cover for the 30 inch not one that covers both.
Answer: I have not found one that will cover both
Q:
Is this unit easy to attach and detach? I don't plan on using it everytime I smoke. Thanks
Answer: when you have it attached, just leave it alone. You don't have to use it (won't hurt it to be attached). However, if you want any smoke, just use this instead of trying to switch back to the MES smoking tray. this unit works better and is easier to manage.
Answer: Very easy
Answer: All I do is push it snug up against the side of the smoker ,I don't use the supplied hook .Works great.Use it all the time .
Answer: can you use pellets
Q:
can you cook meat?
Answer: This product attaches to my Masterbuilt Electric Digital Smoker, wherein I have been smoking meat. This unit allows you to add more than 1/4 cup of wood chips so that you don't have to add chips too frequently.
Answer: please ignore the answer from Philippe BOITEUX. This "cold smoker" is just a smoke generator and YES, you can use it with your masterbuilt smoker to (hot) smoke meat, or to cold smoke things like cheese.
Answer: This is a optional device for the Masterbuilt smoker. It provides a continues flow of smoke to a already purchased masterbuilt smoker. This unit attaches to smokers
Answer: This attaches to the smoker. Youtube has videos to show how it works.
Answer: NO, it is just a cold smoke generator for the mastebuil 30" electric smoker
Answer: Yes indeed, we do ribs, chicken, and pork all the time! Its great and flavor is good too!
Q:
where can i purchase the little metal screen that is at the very bottom of the smoker where the wood chips rest?
Answer: call masterbuilt or buy a piece of metal screen from a hardware store and cut it to size.
Answer: Is there a fan to circulate smoke from the smoker chip box to the smoker?
Answer: Masterbuilt or make one
Answer: Don’t know. I would contact Masterbuilt and ask them
Q:
What are the dimensions of the cold smoker itself, specifically the height.
Answer: It is about 16 inches high. Very portable. I am very satisfied with mine
Q:
how many watts is it
Answer: After some searching on the WEB I found it has a 250 watt electric element.
Answer: 150 watts
Answer: 1200 W, 10A
Q:
This is a kit that hooks up to another unit to be able to use it?
Answer: Yes, this a slow smoker kit always you to cold smoke with our digital electric smokers.
Answer: It plugs in so you could plumb it to something else if you wanted to but it hooks up directly to the Masterbuilt smoker.
Answer: Yes. This is the small “cold smoke” box shown above on the right and it attaches to your master built smoker shown in the left side of the pic.
Answer: Yes- it is designed to replace the tube wood chip filler in the MasterBuilt electric smoker providing longer periods of constant smoke supply
Answer: Yes. You will need a 30 or 40 inch masterbuilt electric smoker to use this smoker
Q:
Does anyone have a recommendation on a cookbook or website to find recipes on cold smoking?
Answer: smokingmeatforums.com
Q:
Can i use this to cold smoke and later detach it to regularly use my smoker?
Answer: You could, but why would you want to? this unit is a smoke generator, so it can be use for cold smoking - but it can also be used for hot smoking. It will produce vastly more and better smoke than the pathetic little tray in your smoker. Just leave it on and use it every time you use your smoker. You won't be sorry.
Answer: Yes .I have to remove the cold smoke unit to get my smoker through the door when I want to use my smoker . It only takes a few seconds to remove it and to reinstall it on the other side of the door . I highly recommend the cold smoke unit . It gives me more smoke flavor and since you can load a lot more wood chips in it than you can in the original chip tube you don't have to reload chips every 20 minutes or so .
Answer: don't know what u r asking. ..ofcourse you could detatch it if ｕ've attached it to masterbuilt's hot smoker...
Answer: Yes, it takes like 10 seconds to remove it from the smoker. Then, the factory chip tune can be reinserted normally. Highly recommend this unit!
Answer: yes you can.. and you have to remove it if you want to smoke and cook the meat. also with cold smoking there is no water used and no heat. i will say though that the screw in part that is supposed to hold the cold smoker to the main smoker that i got with my cold smoker wasn't long enough so i just made sure that the cold smoker was absolutely level and matched up to the main smoker and used it without the attaching piece. barely no smoke escaped and it works like a charm. when im done cold smoking i just move it out of the way and use my main smoker if needed. hope this helps
Answer: Yes you can, but you may find that you never want to take it off, because it works so good.
Answer: The short answer yes and yes
Answer: yes you can
Answer: Yes
Q:
manual says use dry wood chips.always thought you were supposed to soak . any thoughts?
Answer: Do not soak! As long you do not open while smoking there will not be a flareup . The element turns on & off. the wood will not start to smoke untill about 140 degrees. So if you smoking at 200 degrees from 140 to 200 it will smoke. At 200 the element turns off and the smoking process stops till the element turns back on. there is a little more to it but you will learn
Answer: Dry wood chips works best in the masterbuilt smokers.
Answer: I have only used dry chips but I think soaking them would be fine.
Answer: I always soaked my chips too when using charcoal and was a little skeptical about using dry chips, but I did and was pleasantly surprised with the about of smoke produced! I assume the risk of electric shock.. water and the electrical burner is the main reason for the dry chips? I bought the cold smoker for making jerky, but I use it every smoke as it holds several (4-6) hours worth of wood. So that's less trips to the smoker!! Buy it... You will not be disappointed!!
Answer: I use dry wood without issues.
Answer: I also read those instructions and believe that due to the limited closed area inside the unit, too much smoke creates the bitter taste. Just a small whit plume from the top of the closed.vent seems good to me. In fact,.on long duration smokes, I like to use large thick chunks of wood instead of thin small chips. The cold attachment to the large smoker has a larger fire box and thin chips create alot more smoke in the cold attachment. I enjoy using.
Answer: I also read those instructions and believe that due to the limited closed area inside the unit, too much smoke creates the bitter taste. Just a small whit plume from the top of the closed.vent seems good to me. In fact,.on long duration smokes, I like to use large thick chunks of wood instead of thin small chips.
Answer: The cold smoker has a large smoker oven and will hold a large quantity of chips and creates more smoke than is already required. One really only needs to soak chips for a charcoal smoker to help control a slower rate of burn.
Answer: I always soaked mine but found that unsoaked ones work better in this
Q:
How is the temperature controlled?
Answer: It’s strictly on or off there is no temperature control
Answer: There isn’t a temp control, it doesn’t add much heat at all to the smoker
Answer: Because this unit is strictly on or off, we attach ours with a length of metal dryer vent tubing to reduce heat transfer. Plus its easier to attach that way.
Q:
My heating element burnt out will this work as a heat and smoke sours
Answer: No. It only provides cold smoke.
Answer: No. It can add a very, very low amount of heat.
Answer: Nope. This won't generate enough heat to use as the primary heat source.
Answer: No......Smoke only
Answer: Nope
Q:
Can the Mes 30, and the slow smoker attachment be plugged into the same outlet?
Answer: I actually plug in the 40" smoker and this attachment in the same outlet without problems.
Answer: Keep in mind that it’s a “cold smoker” so in most instances you don’t turn the smoker on because it generates too much heat n
Q:
Is the slow smoker kit compatible with the mes130p?
Answer: I assume you mean cold smoker. And as long as it's a masterbuilt electric smoker with a side load then it will work.
Q:
What temp does it get to, mine dosnt seam to heat up enough to burn wood chips
Answer: Mine got hot enough to burn the wood chips and also hot enough to melt the paint off of the inside of the unit- at least it did until I stopped using it out of concern over serving my family food smoked with paint fumes.
Answer: I have no problem getting the chips to burn and I soak them in water so they last longer
Answer: There is not a temp. control for this. Are you soaking your chips? If so, don't. Should be used with dry chips only. The main problem I have had is you need to clean the chimney after each cook to prevent build up of the smoke on inside walls. It works great other than that. You can pull the chimney out and turn it on, after a few min. you should be able to see the element glowing red, if not you have a problem with it and should troubleshoot it or return it for warranty. This works very well and have friends who have purchased on my recommendation, each of them has had no issues.
Answer: Not sure what temp it gets up to but mine produces tons of smoke
Q:
Can you use this adapter smoker to your Masterbuilt temper tears up to 250°
Answer: The adapter goes to about 120, and smokes strong. Leave the big box on 120 also. I like to do Salmon and trouts cool like that, for 16 hours + or -. I couldn't get the big box to ignite chips at those low temperatures. You can smoke anything with the combination of the two units!
Answer: Yes, this smoker only introduces smoke into the smoker, it does not heat it. It’s fine for use regardless of the temperature of the smoker.
Answer: Yes you can
Q:
Does the smoker have a heating element?
Answer: It does not have a heating element. It has a small igniter (technically, an electric element) that starts the chips smoldering, but it is not designed to introduce heat into your smoker. It just creates the smoke you want.
Answer: Yes, the cold smoker has a heating element. The point is that the heat + chips are in this unit, which then generates the smoke which flows into your main electric smoking unit ( which would typically have the heating element turned OFF)
Answer: it has a burner unit that causes the wood to smoke, but produces very little heat
Answer: Yes it has a single heating element at the bottom just about the ash tray
Answer: It does. It generates ample smoke and with the smoker running alone, the temperature in my smoking box stayed steady at ambient (about 75 deg. that day). Perfect for fish, cheese etc
Q:
What is the temperature range for the cold smoker attachment?
Answer:
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Answer: No range. On or off. About 20-30 degrees above ambient (February) while rolling. Haven't cold smoked since.
Answer: The attachment simply puts smoke in, I haven’t tried it cold yet, I doubt much heat makes it into the smoker itself.
Answer: I really don’t know. It only raises the temp about 10 degrees inside. But use a tray of ice cubes to keep temp down
Q:
Does this fit the Masterbuild Pro?
Answer: If your Masterbuilt has the side load chip inlet, it should. If you're not sure, call customer service to be 100% certain.
Q:
Just got mine and the feet are too short (out of thread) to match up with my 30" Masterbuilt smoker. What do I do about that.
Answer: The screw threads on my cold smoker are pretty short too. Is your main smoker unit lowered as much as possible? You could try just putting a couple brick pavers, or some other fire-resistant tile under the cold smoker to build up some height to get a better vertical alignment & seal. Good luck!
Answer: I made a small shelf. Or get longer bolts
Q:
What cover works best for covering both the smoker and cold smoking kit?
Answer: I just purchased the CoverMates Bradley 4 Rack Smoker Cover : 24W x 15D x 32H Elite Polyester from Amazon. It fit over both over both smokers. To improve fit for depth; I bent the rear handle of the smoker up at 45 degrees in a vise which reduced stand off by about an inch and it now fits even better. I also ground down the plastic handle on the smoker lid to about 1/2 in instead of 1 in; also improved fit. I am very pleased with the material and fit.
Answer: I disconnect the cold smoker from the 30 inch smoker unit I use the cover for the 30 inch smoker by itself and I store the cold smoker unit in the shed
Answer: I had good luck with this cover. Good quality and fit. https://www.amazon.com/gp/product/B019PENREC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Answer: I have not found one
Q:
Is there any difference between the two model numbers?
Answer: Don’t know the difference in the two. I have old model number & works good. 3 hours of smoke. Larger wood chips might hang up. Just open & knock down with a long screw driver.
Answer: No difference between the 2, just re branded. So says manufacture.
Q:
Can this create smoke at lower temps than the mes? i want to smoke meats at 225 but the built-in chip tray does not produce smoke under 260.
Answer: Yes. You can smoke at near ambient temperatures. I cure and cold smoke salmon. When outdoor temperature is 70F, I can smoke at a temp of 70 - 75F with the masterbuilt unpowered.
Answer: The chip tray comes right out and this smoker mounts right into that hole. Since this smoker has it's own heating element that is always on it produces non stop smoke so you can keep the main smoker at any temp you want and always have smoke. This thing is great and no more babysitting the smoker. Check it once an hour.
Answer: Yes, the cold smoke generator has it's own heating element beneath a self feeding chip tower. Meaning, you can set your smoker unit to any temperature (even OFF to facilitate Cold smoking cheese). The smoke generator works just the way I'd hoped creating much more smoke at any temperature than my Masterbuilt smoker produced when new from the box.
Answer: Yes. I smoked at 225 most of the time and this works great
Answer: Yes. The smoke generator has it's own heat coil to burn wood chips and is independent of the heat setting on the mes.
Q:
During the "seasoning" session, I noticed smoke dwindled off, yet I had plenty of wood still in there.. Do you need to rattle it to clear ashes?
Answer: you dont need heavy smoke.so long as you have some. also i need people to know thwere is a defect in the side smoke chamber. did you notice it does not stay on? i removed the inner chip/some chamber. where the outer tube meets the flat hood, i drilled a hole for my hook to hook into and never fall off again. i tried everything to no avail. now my main chamber is on a stand. either way you may wish to do that.
Answer: happy smoking. one of your first projects should be bacon. takes about a week to cure n smoke but you will never buy store bought again. plus you make cracklings out of the skin and what a snack they are.
Answer: Don't rattle it, I use a metal shish kebab skewer, just to loosen up the wood chips. It is very common for the woodchip shoot to clog, I dislodged them about every two hours
Answer: I use very small wood chips and I have to mix them up on occasion but I no longer have to do it as often as before with large wood chips.
Answer: I smoke cheese with my cold smoker at least 30 times with no issues works great.
Answer: Your Welcome,plus don't forget to slide the aluminum filter grate on the bottom of the tube off and tap to clean when unit is cool
Answer: The chips get lodged in the stack. Take a stick and poke them down onto the burner.
Q:
Is it compatible with the 140B model # 20072918?
Answer: It would appear that it is. As long as the 140B has the removable wood chip tray then it should be. However, you may want to check the model compatibility on the Masterbuilt web site before you make the purchase.
Q:
I know both units need plugged in for hot smoke. Can they be plugged into same circuit?, or too much power draw?
Answer: Total draw is 950 watts for both. 800 for 30" inch smoker and 150 for cold smoke attachment. Note that when cold smoking total Watts is 150. I like to use the cold attachment for both hot and cold smoking since the heating elements heats and switches off when the preset temp is reached. The cold in it element is always on thus continuous smoke!
Answer: I had it hooked to a 14 gage 25ft extension on a 20amp line with both units. Worked just fine. Recommend to use a 12 or 14 gage extension cord it may take to much power for 16 gage with 2 units. Reason I used the cold smoker with the hot smoker is that the cold smoker will put out smoke for 6 to 8 hours without refill.
Answer: Power draw hasn't ever been an issue for me. The element on the smoke generator is small. I like being able to control temp in the smoker unit independent of generator. I also use a 10 foot piece of aluminum duct and connector from Home Depot to remove creosote from the smoke. Works great for fish and jerky!
Answer: I have both units - the smoker and the cold smoker. If you are going to 'hot smoke' you do not need to use the cold smoker. If you are using the cold smoker for 'cold smoking' you use both units but do not need to plug in the hot smoker. Put the cheese or other food to smoke in the hot smoker side, connect the cold smoker, plug in the cold smoker, fill with chips, and turn on. All I have smoked this way is salmon and cheese with good results.
Answer: For most household circuits the current draw will be to much. I do not see why you would need to use the cold smoker attachment and the hot smoker at the same time.
Answer: I had them both on a 10a extention cord with a curket braker also with 300 ft of chrismas lights wraped on my deck i think the lights were 180w totall and the braker did flip off ,, i disconected the lights and ut was fine. The ash in the cold snoker is so fine like dust ,its a very clean burn. And coldsmiker makes atlest twise the smoke then the soaker box, buy it , i now only use the cold smoker its just easyer to use and last a long time.
Answer: I never liked gessing how mutch chips are left in the smoker and cleaning the chips box while it was hot was terebely not fun. ... I love this cold smoker its a propper desighn. It works fine with a 10a braker for hot smoak. And so easy to use refill ,clean ,and to check the chips is so fast and easy.
Answer: I have both plugged into the same outlet. Not sure on power draw, but it's never thrown the breaker.
Answer: I use a single 10 gauge 25ft cord on a 20 amp circuit, no problems
Q:
why not sell anymore " Slow Smoker Accessory " in amazon?
Answer: I just bought one. I got it straight from Masterbuilts website.
Q:
Can wood pellets be used in this unit.
Answer: you could, there is only a tray for the wood chips.
Answer: They could, but they do not stack and would be too expensive. Best bet are regular small wood chips of your liking found most anywhere in grocery stores.
Answer: I have used them mixed with chips. Still jammed on the hopper necessitating poking with screwdriver but they do work.
Answer: I have read they can, but I have not tried it yet.
Answer: Yes.
Answer: My experience is no.
Q:
Will this work with a MasterForge Electric Smoker? Similar size, shape, and controls?
Answer: The position of the hole lines up with my Masterbuilt Electric Smoker 40 Digital Smokehouse at 8.5" from the bottom to the dead center of the hole. From there, there are also 1" adjustable legs for fine tuning. You can measure that against your Masterforge and see if it works for you
Answer: MasterForge is Masterbuilt rebranded for Lowe's. If you look on the back of your Masterforge where the Serial Number is, you'll see "Masterbuilt". I have a Masterforge and a the cold smoker and they work together.
Answer: Only if the smoker insert hole is in the same place as the master built smoker (off the ground). Also the diameter of the hole must be the same as the master built because the cold smoker is attached through that hole via, J clamp. Hope this will help.
Answer: You can use metal 3" dryer vent hose to connect to just about anything you are willing to put a 3" hole in.
Q:
Is creosote leakage from one or both front legs normal? Makes a non-removable mess on an expensive deck. (I have since put a pad under them)
Answer:
Answer:
Answer: I would say its not normal, but I've seen it mentioned before. I've never had any of the dreaded "black leakage". I think it has a lot to do with moisture content of the wood chips and ambient air. Do not pre-soak your chips. With a potential of grease and moisture leaking from the main smoker, it'd be a good idea to put something protective down underneath to protect the expensive deck.
Answer: Yea, mine leaks to. I put cardboard down to help.
Answer: Mine does it too.
Answer: Works well
Q:
Is the chip tube supposed to sit flush in the groove in the unit? When the screen is on mine rests on top of the heating element causing a 1/4" or so gap
Answer: Yes
Answer: Yes
Answer: Yes
Product reviews of Masterbuilt MB20100112 Slow Smoker Accessory Attachment, Black
DealerD : Fantastic
I like to smoke some things at a very low temp, but want the smoke. I especially like it when I smoke salmon at 210 and have the cold smoker putting out lots of great smoke. A friend of mine from Scotland says my smoked salmon compares favorable to what he is used to at home. I use the side (cold) smoker with all my smoking as it gives me the greatest control over the smoke. And I don't have to open the smoker door to add or check chips. My only complaint is the smoker cover won't fit over the cold smoker.
AMandel : Does a very nice job smoking meat.
I really like this smoker overall. I like the ability to set the temp and not worry to much about fluctuating temps. I do use an after market probe and place it on the rack I am currently using. If I use more than one rack I typically place the probe on the lowest rack with food to determine the temp. There is about an 8-10° difference between probe and smoker readout.
I purchased the attachable cold smoker as I did not want to add chips ever 15 min. I do like smoker attachment, but like others, the paint peels off the inside and makes a big mess. This should be fixed with higher quality paint. Also the chips stick to the inside of the chip holder and you have to push them down ever so often. Not as bad as the very tiny chip tray, but still requires a bit of baby sitting.
I did modify the connection with some extension pipe and 90° elbows. I feel it allows the smoke to cool a bit more and not create as much soot buildup. It would be nice to be able to adjust the cool smoker burner a little. It's on or off and when on creates a lot more smoke then necessarily IMO.
Overall I really like the total package. Will attach pictures a bit later.
I purchased the attachable cold smoker as I did not want to add chips ever 15 min. I do like smoker attachment, but like others, the paint peels off the inside and makes a big mess. This should be fixed with higher quality paint. Also the chips stick to the inside of the chip holder and you have to push them down ever so often. Not as bad as the very tiny chip tray, but still requires a bit of baby sitting.
I did modify the connection with some extension pipe and 90° elbows. I feel it allows the smoke to cool a bit more and not create as much soot buildup. It would be nice to be able to adjust the cool smoker burner a little. It's on or off and when on creates a lot more smoke then necessarily IMO.
Overall I really like the total package. Will attach pictures a bit later.
W. A. Feltman : A Smart Choice
One of the best cooking purchases I have ever made! My main smoker is on a stand so I put the slow smoker on cinder blocks to get the right level. Pumps out a ton of smoke and only adds a little heat to the main smoker in the process. Made the best smoked salmon I have ever had at a cool 130° F. For true cold smoking (cheeses for example) put a pan of ice in with the food.
Darth Rob : Bubbling paint!
An hour into its first use and the paint on the inside of the lid is bubbling and liquifying! The product itself seems to work fine although a lot more smoke is lost through the lid instead of into smoker... more than I expected, but I can't possibly give this thing a positive review when the interior paint does this. Have a look at the picture. Yikes! Can't imagine this is safe for the food.
Jim Norton : There are very good reasons for doing this
Just assembled my new smoker attachment. Instead of mounting directly on my masterbuilt digital smoker, I used a 3" dryer hose with clamps and elbow adapter. There very good reasons for doing this:
1. I like to smoke brisket at 200 degrees. The main smoker doesn't produce good smoke below 225 degrees.
2. Making the smoke travel through a longer distance before getting to your food results in less creosote.(not tasty!)
3. Less heat enters your food chamber so when you want to cold smoke things like cheese, the chamber won't heat up as much.
1. I like to smoke brisket at 200 degrees. The main smoker doesn't produce good smoke below 225 degrees.
2. Making the smoke travel through a longer distance before getting to your food results in less creosote.(not tasty!)
3. Less heat enters your food chamber so when you want to cold smoke things like cheese, the chamber won't heat up as much.
Victor Vieira : Great for cold smoking
I have 2 of these. Use 1 in my masterbuilt vertical smoker for added smoke. Second one I bought for a dedicated cold smoker. Great for smoked cheese.
If I have 1 bad thing to say, it woild be that the wood chip tube gets jammed up with sap from the chips burning. I find that of you do smaller amounts at a time, it no longer becomes an issue.
If I have 1 bad thing to say, it woild be that the wood chip tube gets jammed up with sap from the chips burning. I find that of you do smaller amounts at a time, it no longer becomes an issue.
Roman Pennington : Works but less than ideal and requires more monitoring to get the right convection/smoke transfer
This is a nifty attachment for my standard smoker, and it indeed does allow you to "cold smoke" things without transferring much heat to the main container. However, fiddling with the unit while it's operating can be frustrating. You'll need gloves to avoid getting burned. If the units are not on a very level, even surface, it can be hard to open the doors and get a good seal. A lot of smoke tends to escape around the outside of the unit and much less smoke actually enters the main smoker area, which is disappointing, so you don't get nearly as much smoke as you would with your main smoker. I almost wish there was some kind of slow-speed fan that could blow the smoke into the main box. It's not particularly natural or intuitive for the smoke to move horizontally into the large box. On the plus side, I guess when you're cold smoking you may not need as much smoke? It didn't take much to infuse beef jerky and cheese.
Karchworld : Excellent for any Masterbuilt Electric Smoker
Excellent addition to an Masterbuilt Electric Smoker.
Functionally, this cold smoking box is excellent and very well made, but I made it better! As some of here have done, you can improve it by attaching increasing the distance that the smoke must travel before it strikes your meat. This serves to cool the smoke, which improves the ability for your meat to absorb it.
What I used was a 3' flexible gas vent, which I picked up at Lowes. I attached a photo of the time I used if you wish to pick one up yourself. Otherwise, you'll need some sort of metal housing that will fix over the 3" lip of cold smoker and into the 3" hole on your hot smoker. Note: inside the 3" hole on the hot smoker, it reduces down to a 2", so you will not be able to pass it all the way though.
Anyway, check out the photos I attached. Can you can see. It's looks clean and workers greate
Functionally, this cold smoking box is excellent and very well made, but I made it better! As some of here have done, you can improve it by attaching increasing the distance that the smoke must travel before it strikes your meat. This serves to cool the smoke, which improves the ability for your meat to absorb it.
What I used was a 3' flexible gas vent, which I picked up at Lowes. I attached a photo of the time I used if you wish to pick one up yourself. Otherwise, you'll need some sort of metal housing that will fix over the 3" lip of cold smoker and into the 3" hole on your hot smoker. Note: inside the 3" hole on the hot smoker, it reduces down to a 2", so you will not be able to pass it all the way though.
Anyway, check out the photos I attached. Can you can see. It's looks clean and workers greate
Devildog126 : A Must Have Item for your Masterbuilt Smoker
Works great for Low temp smoking in my Masterbuilt 40" smoker. I set it next to it, load wood chips and turn it on and I'm done. I usually only have to load it with chips one time instead of constantly adding to the smoker. The unit draws about a little over 1 amp so I don't have to worry about overloading circuits. It's small enough that I can store it in the smoker when not in use and requires little maintenance. I highly recommend this if you want to uses your smoker for beef jerky since the smoke at low temps does not get hot enough to burn wood chips. As far as I'm concerned this is a must have add-on for any Masterbuilt smoker.
Bubba J : Much better than a chip tray.
I owned an MES 30 for years, and was frustrated with the amount of smoke I got with the tiny chip tray it comes with. I happened to find a MES 40 that a friend was throwing away and noticed that the tray was MUCH bigger than the one that came with my 30. I used the larger tray for a couple years, and was more or less satisfied with it. Then I bought a new MES40 for myself, and was dismayed to see a credit card sized chip tray came with it. My larger chip tray wouldnt fit, so this gadget was my best option. It has worked very well, but its not perfect. If you have read the other reviews you know that the chips tend to get stuck in the tube, and that makes them go out. So, its not the set and forget item Masterbuilt would like you to believe it is. You will have to check on it every 30 minutes or so. Also, I dont know how people are getting the advertised 6 hour burn time, I get about 2 1/2. On my new MES40 the legs of the cold smoker cant be installed or it is too high for the opening to line up with the hole in the main smoker. Without the legs it fits fine, but sits directly on the floor, and that may worry you if you cook on a deck as the outer body of the cold smoker gets pretty hot. I ran both the MES and the cold smoker from the same outlet, though I use very heavy extension cords. Overall I would say it is was great buy, and I wouldnt hesitate to pick up another if needed.
MJB : Highest quality smoking especially considering the price
This was his Christmas gift in 2012. He smokes bison, beef, pork and cheese. For Christmas he's out on the porch every weekend in December processing jerky and cheese for gifts. This is the unit that made it all possible. #1. Glass front door: you can observe the process without opening the door letting the heat and smoke out. Key in cold weather climates like ours in the Northwest. #2 wood chips location: you don't open the door to add chips, it's all done at the bottom externally with a screw in assembly. Very easy to add chips and again, you don't lose the smoke or heat every time you add wood. #3 electric: he much prefers electric over propane. He says he can maintain the heat best this way. Again, in cold climates this is important. #4. quality made. He's very happy with the manufacture of this unit. It is well made. #5 cold smoke adapter available*
* We just bought the cold smoke adapter for this for 2013 and that has improved his cheese smoking. He can keep that temp down so the cheese doesn't melt and yet maintain a nice smoke. We usually wrap the cheese in cheesecloth before smoking but sometimes he tries to hurry the process and omits that step. He could only do that with this cold smoker.
I promise you this: your gifts are the ones that EVERYONE wants when you gift from your smoker! Ladies; he will love it!! He won't get excited (retiring the Little Chief is hard for him as he knows it's quirks) until he uses it, but he will love it when he puts it to work.
* We just bought the cold smoke adapter for this for 2013 and that has improved his cheese smoking. He can keep that temp down so the cheese doesn't melt and yet maintain a nice smoke. We usually wrap the cheese in cheesecloth before smoking but sometimes he tries to hurry the process and omits that step. He could only do that with this cold smoker.
I promise you this: your gifts are the ones that EVERYONE wants when you gift from your smoker! Ladies; he will love it!! He won't get excited (retiring the Little Chief is hard for him as he knows it's quirks) until he uses it, but he will love it when he puts it to work.
Michael J : ALMOST STARTED AN ELECTRICAL FIRE
I've had this side smoker for 3 months, and have used it 7 times. The last time I used it, the on/off switch melted and almost started on fire! It was a good thing I was outside checking on the smoker otherwise it could have ruined my main smoker. I think they should replace it. We'll see. Will update when I find out what they are going to do.
Got a hold of customer service for Amazon, and they were great. They tried to get a hold of Masterbuilt, but they were closed. Amazon said they would get a hold of them tomorrow and contact me then.*Amazon said that if Masterbuilt wouldn't warranty it that they would* Tell ya more tomorrow. Wel they took care of me, and replaced it. Came pretty quick, and the new one works great! I guess sometimes you just get a bad one.
Got a hold of customer service for Amazon, and they were great. They tried to get a hold of Masterbuilt, but they were closed. Amazon said they would get a hold of them tomorrow and contact me then.*Amazon said that if Masterbuilt wouldn't warranty it that they would* Tell ya more tomorrow. Wel they took care of me, and replaced it. Came pretty quick, and the new one works great! I guess sometimes you just get a bad one.
W. A. Feltman : A Smart Choice
One of the best cooking purchases I have ever made! My main smoker is on a stand so I put the slow smoker on cinder blocks to get the right level. Pumps out a ton of smoke and only adds a little heat to the main smoker in the process. Made the best smoked salmon I have ever had at a cool 130° F. For true cold smoking (cheeses for example) put a pan of ice in with the food.
Coheeba : PELLET FRIENDLY
I just received my cold smoker and the first look is good. I have been smoking butts, homemade sausages and fish for decades. I like the MES but when slow smoking (225 degrees) its hard to keep the temp down and the smoke up. This solves that problem nicely. I usually use saw dust or pellets, while the dust wont work in this unit, the pellets work good and should stop the clogging issue that others have had. I also like the ability to cold smoke cheese.
Devildog126 : A Must Have Item for your Masterbuilt Smoker
Works great for Low temp smoking in my Masterbuilt 40" smoker. I set it next to it, load wood chips and turn it on and I'm done. I usually only have to load it with chips one time instead of constantly adding to the smoker. The unit draws about a little over 1 amp so I don't have to worry about overloading circuits. It's small enough that I can store it in the smoker when not in use and requires little maintenance. I highly recommend this if you want to uses your smoker for beef jerky since the smoke at low temps does not get hot enough to burn wood chips. As far as I'm concerned this is a must have add-on for any Masterbuilt smoker.
Pete W : I am glad that I did
I bought this to add on to my 30" masterbuilt smoker because of a friends recommendation. I am glad that I did, my smoking has gone up to a whole other level. However I did not attach this directly to the smoker as others have. I used 2 - 90 degree adjustable vent connections, 3" vent pipe and also a 2' piece of rigid vent pipe. This helps with preventing the heat from the Cold Smoker to heat up the actual smoker.
Jules : Good smoke maker
My smoker is on a stand, I will have to build a bracket on the smoker to support this smoke generator. I used all thread bolts to support the side smoker but this is loose and ill fitting. As far as generating smoke this thing works. I have found that wood chips are not as good as wood pellets. Wood chips will burn into charcoal and gets caught on the screen keeping the unburnt chips from smoking. Wood pellets turn into ash faster and has a more constant smoke level. The smoker gets a constant 4 hours of smoke with wood pellets. The smoker attaches using a hook bolt with a wing nut. There a two spots for mounting, I will make another hook bolt so it can be better attached to the main smoker. The smoke that is made is relatively cool and does not affect the set temperature of the main smoker.
Stephen R Gomes : Remove the guts, including heating element, insulate gaps, and throw in 6" pellet tube - works great
That is what I did after being somewhat dissatisfied with the smoker. I used pellets, and they just wouldn't stay lit. Then I drilled a 3" hole in the end of my pellet grill. Next I put in a 3" duct starter collar, and connected smoker box to pellet grill using 3" flexible duct. When using as a hot smoker, the fan in the pellet grill provides draft and actually pulls smoke from masterbuilt into pellet grill. when using as a cold smoker, I will sometimes use a small axial fan with speed control to pull smoke into pellet smoker. Now, I get a reliable 4 hours of good quality smoke on a hot smoke, and 5 hours on a cold smoke, if needed.
Richard L. Eilers : Does the Job both Hot And Cold Smokng
I have found my 40” Masterbuilt electric smoker produces a great deal of creosote when burning pellets internally. I bought the cold smoking kit to provide a cold smoking capillary plus an external smoking source to lessen the smoke bitterness. This configuration does everything I wanted to achieve. I am using a mix of multi-wood pellets and homemade oak charcoal. After three uses, I have noticed a fraction of the creosote buildup, a good smoke flavor without bitterness, and the bark is a darker version of the rub color, not a black shell. Would have liked 2 attaching hooks vice the provided one to better align the unit and limit smoke loss.
Pete W : I am glad that I did
I bought this to add on to my 30" masterbuilt smoker because of a friends recommendation. I am glad that I did, my smoking has gone up to a whole other level. However I did not attach this directly to the smoker as others have. I used 2 - 90 degree adjustable vent connections, 3" vent pipe and also a 2' piece of rigid vent pipe. This helps with preventing the heat from the Cold Smoker to heat up the actual smoker.
Montana_Aardvark : Works Well, But Falls Slightly Short of Expectations
I've only used this cold smoking kit three times, and while it works well, it falls short on one important point to me. Masterbuilt claims that it will provide up to 6 hours of smoke, but I find that it doesn't. One main reason for buying this is that I wanted to be able to do a 16 hours smoke without sitting up most of the night. To smoke a beef brisket can take that long, making it necessary to start smoking at midnight the preceding night if brisket is to be served at around 6 in the evening. I was hoping six hours of unattended smoking would allow me to sleep a bit more and feel a bit more human by the time I was done.
Perhaps due to moisture from the smoking chips, or perhaps due to resins from them, or something, I find that chips stick in the column and don't fall down onto the burner. It's sort of a log jam only from wood chips. I need to open the cold smoker and poke the chips in the column to break some free and increase the smoke again. There's a little pot metal-looking lid on the column you add chips into, DON'T LIFT THAT LID BAREHANDED (no I didn't burn myself), so I open the lids and poke the chips with a long screw driver. A fireplace poker seems like the ideal instrument. In terms of not refilling the thing with chips, yeah, it gets close to 6 hours. In terms of running without babysitting to break up clots of chips, it only runs about 1-1/2 to 2 hours.
That said, it produces generous amounts of smoke. I get some smoke leakage around the lid as other people comment and haven't bothered trying to seal the lid better. I've cold smoked some cheese with the main smoker (a 30" digital Masterbuilt) off, and just acting as a box with some added ice in it to keep the temperature low, and I've smoked some salmon with the main smoker on to get the temp up 150, but with the Cold Smoking Kit generating the smoke. At 150, the 30" Masterbuilt won't make enough smoke by itself, so the external Cold Smoking Kit is essential for low temperature smoking. I'm about 1500 miles from the nearest salmon fishery, so I haven't tried to make lox.
And let me tell you, the longest month in the world is the one spent waiting for freshly smoked cheese to be done and ready to eat!
I guess the big question is always, would I buy it again, and the answer to that is yes. It may be possible to tweak this some way to make it feed better, so that it will run 6 or 8 hours unattended.
Perhaps due to moisture from the smoking chips, or perhaps due to resins from them, or something, I find that chips stick in the column and don't fall down onto the burner. It's sort of a log jam only from wood chips. I need to open the cold smoker and poke the chips in the column to break some free and increase the smoke again. There's a little pot metal-looking lid on the column you add chips into, DON'T LIFT THAT LID BAREHANDED (no I didn't burn myself), so I open the lids and poke the chips with a long screw driver. A fireplace poker seems like the ideal instrument. In terms of not refilling the thing with chips, yeah, it gets close to 6 hours. In terms of running without babysitting to break up clots of chips, it only runs about 1-1/2 to 2 hours.
That said, it produces generous amounts of smoke. I get some smoke leakage around the lid as other people comment and haven't bothered trying to seal the lid better. I've cold smoked some cheese with the main smoker (a 30" digital Masterbuilt) off, and just acting as a box with some added ice in it to keep the temperature low, and I've smoked some salmon with the main smoker on to get the temp up 150, but with the Cold Smoking Kit generating the smoke. At 150, the 30" Masterbuilt won't make enough smoke by itself, so the external Cold Smoking Kit is essential for low temperature smoking. I'm about 1500 miles from the nearest salmon fishery, so I haven't tried to make lox.
And let me tell you, the longest month in the world is the one spent waiting for freshly smoked cheese to be done and ready to eat!
I guess the big question is always, would I buy it again, and the answer to that is yes. It may be possible to tweak this some way to make it feed better, so that it will run 6 or 8 hours unattended.
DealerD : Fantastic
I like to smoke some things at a very low temp, but want the smoke. I especially like it when I smoke salmon at 210 and have the cold smoker putting out lots of great smoke. A friend of mine from Scotland says my smoked salmon compares favorable to what he is used to at home. I use the side (cold) smoker with all my smoking as it gives me the greatest control over the smoke. And I don't have to open the smoker door to add or check chips. My only complaint is the smoker cover won't fit over the cold smoker.
Stephen R Gomes : Remove the guts, including heating element, insulate gaps, and throw in 6" pellet tube - works great
That is what I did after being somewhat dissatisfied with the smoker. I used pellets, and they just wouldn't stay lit. Then I drilled a 3" hole in the end of my pellet grill. Next I put in a 3" duct starter collar, and connected smoker box to pellet grill using 3" flexible duct. When using as a hot smoker, the fan in the pellet grill provides draft and actually pulls smoke from masterbuilt into pellet grill. when using as a cold smoker, I will sometimes use a small axial fan with speed control to pull smoke into pellet smoker. Now, I get a reliable 4 hours of good quality smoke on a hot smoke, and 5 hours on a cold smoke, if needed.
JoHo : Hate to start with a dis.
This slow smoker addition to a Masterbuilt smoker turns into what it should have been out of the box. The original smoker holds temp very accurately and efficiently but only smokes when the element is on- which is infrequent and briefly at low temps - not enough to get chips smoking. Thus, it does not smoke at low temps. This accessory smokes continuously. Now low and slow is real. Low steady temps and steady smoke are the winning combo.
Sparkie : Masterbuilt Side-Smoker Accessory is a MUST
So it's 85 F outside and you want to smoke something at 180F. This side smoker will deliver smoke for 6+ hours despite the ambient temp. I can smoke year round vs using the one cabinet heater used for both cooking and heating the wood chips. Fit, function, and performance is 5 star. Good luck finding one.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
BigCranky : Take notice of ultimate cost.
I added a three ft. piece of 3" aluminum drier vent. This separation, eliminated any smoke heat. I have smoked cheese, lox. made salmon candy to perfection. When I need heat in the smoker, I set it at the proper temperature and time , add my choice of wood chips into the slow smoker, turn it on and am set for at least 4 hours. It has totally expanded my use of my Masterbuilt smoker. The slow smoker provides the thin blue smoke I need.
Edited 2 calendar yrs. on: I had a feeling, after seasoning the chimney, that the screen would be the weak link. I was correct. After 6 loads of jerky, 4 loads of Salmon, and 4 batches of cheese, the screen gave out. I knew it would, but here is my problem. 1. That isn't a lot of smoking time. 2. When I went to Masterbuilt to buy the screen, they sent me to another vendor. The price for the screen, is $24.00 + $ 10.00 shipping. That's right my friends, $34.00 for a .25 cent screen. SHIPPED FROM THE MANUFACTURER. The chimney is $14.00 + $10.00 shipping. SHIPPED FROM THE MANUFACTURER. The cap is $5.00 + $10.00 shipping. SHIPPED FROM THE MANUFACTURER. Masterbuilt, I have had some sort of smoker in my backyard for over 50 years, so I know what I'm doing. You have lost me forever as a customer. The price for these parts, is tantamount to paying $10.00 for a roll of toilet paper. I will buy sheet steel, and weld up my own slow smoker. It won't be as convenient, but it will last quite a bit longer than the amount I used your product.
Edited 2 calendar yrs. on: I had a feeling, after seasoning the chimney, that the screen would be the weak link. I was correct. After 6 loads of jerky, 4 loads of Salmon, and 4 batches of cheese, the screen gave out. I knew it would, but here is my problem. 1. That isn't a lot of smoking time. 2. When I went to Masterbuilt to buy the screen, they sent me to another vendor. The price for the screen, is $24.00 + $ 10.00 shipping. That's right my friends, $34.00 for a .25 cent screen. SHIPPED FROM THE MANUFACTURER. The chimney is $14.00 + $10.00 shipping. SHIPPED FROM THE MANUFACTURER. The cap is $5.00 + $10.00 shipping. SHIPPED FROM THE MANUFACTURER. Masterbuilt, I have had some sort of smoker in my backyard for over 50 years, so I know what I'm doing. You have lost me forever as a customer. The price for these parts, is tantamount to paying $10.00 for a roll of toilet paper. I will buy sheet steel, and weld up my own slow smoker. It won't be as convenient, but it will last quite a bit longer than the amount I used your product.
wezzz : should have come with the smoker.
i mean, this is an amazing upgrade to fix your masterbuilt smoker that doesnt produce smoke at low temps. dont get me wrong. but for 1, it shouldnt be needed. its a $50 fix that you shouldnt have to purchase.
2, and more importantly... the hole that you use to fill the chips is so small that its a real chore to get the chips in the hole and not all around the sides of it.
2, and more importantly... the hole that you use to fill the chips is so small that its a real chore to get the chips in the hole and not all around the sides of it.
Jarrod P. : You have to commit to it to love it
Let me start by saying I love this addon, but to really make it work I had to modify my smoker. Initially I had the same experiences that most people had. Most the smoke went out the lid and wood chip port. Looking in to it I could see that really the smoke was being trapped in the smoker by the wood chip shroud inside the smoker. The simple fix was to remove everything inside the smoker except the heating element. Then I drilled 2 holes through the smoker and smoke unit and ran proper bolts with 2 washers for spacing between. Bought some grill gaskets and sealed the top and wood chip port. Then built a small cover over the heating element to protect it a bit.
After all that I could not be happier with the amount of smoke I am now getting at all temp ranges. Not to mention feeding once every 4-6 hours (wet chips) has brought me some sleep on my 18 hour brisket days.
After all that I could not be happier with the amount of smoke I am now getting at all temp ranges. Not to mention feeding once every 4-6 hours (wet chips) has brought me some sleep on my 18 hour brisket days.
Keith Mafield : Paint melting, workmanship, health concern over melted paint.
I've had this for a few months and used it quite a bit. I do long slow smoking on regular basis. Issue I have is the paint and so forth that coats the inside of the device had bubble up and pealed away. Falling into burner part. the chip stack is actually bare now and will rust. lit stick shut bad due to the melted paint. Concern now on type of paint and possible health hazards from it melting and going into the food. Not sure but trying to get Amazon to answer some concerns and quality issues. now the switch melted and unit does not work
James Drake : Ok But
Works ok but not quite as i expected. i never got it to give me 6 hrs of smoke at one time, had to add chips as i smoked meat.
Michael S. : Cold smoker that doesn't raise the temperature.
Cold smoker works great! Dry wood chips last about 2-3 hours, soaked wood chips last 4-6 hours. You can even use pellets in this thing, just dont fill it all the way because the pellets expand and will push the cap open (lasts 8 hours!) It's a gravity fed system, wood chips or pellets are placed inside a square tube with metal screen bottom, you fill it while unit is installed over the small electrical element. The metal cap for the tube keeps most of the smoke from escaping pushing it into your smoker. It has an ash catcher tray that you can remove to view the element and screen, it works better if you tap the metal tube or its cap occasionally to make the ashes drop allowing it to breathe and keep the smoke production high (ash blanket blocks air flow). Keep your main smokers exhaust vent slightly open to allow air to move through the unit to produce the most smoke, otherwise the smoke will escape through the lid or door instead, and smoke will be lost. The temperature stays cold, like it should. Just remember to keep the main smokers hearing element from turning on by not setting time or temperature, this way you're only using it to tell you what the temp is (when smoking cheese)... I keep the water pan full of ice, too.
When using it for hot smoking, use the main unit to control temperature and time (obviously), just keep the side attachment unit (cold smoker) full of chips or pellets and do your thing. No more messing with the tiny chip tray! Make sure everything is assembled correctly before operating the unit (no stray washers or bolts in electrical connections or switch area. It's a simple system that needs minimal attention to keep it producing that perfect smoke. As far as design, it has a couple of issues, none of which affect the performance of the unit, just a little oversight that could be improved in the future. For example, the lower electrical vents on the unit dont allow it to sit flush against the main smoker (see pic), and the paint under the lid bubbles off (some sort of reaction from smoke and moisture with the paint). Also, you can't use the legs or it will not sit flush with the smoker at the bottom, this won't matter if you're using the stand for the main smoker. Attach it to the smoker using the hardware provided and omit the legs for the small smoke box, and plug the holes with something to ensure proper air flow restriction. You dont want too much air flow, nor do you want too little. You'll get the hang of it after a while. Small tweaks here and there, and it will be perfect.
When using it for hot smoking, use the main unit to control temperature and time (obviously), just keep the side attachment unit (cold smoker) full of chips or pellets and do your thing. No more messing with the tiny chip tray! Make sure everything is assembled correctly before operating the unit (no stray washers or bolts in electrical connections or switch area. It's a simple system that needs minimal attention to keep it producing that perfect smoke. As far as design, it has a couple of issues, none of which affect the performance of the unit, just a little oversight that could be improved in the future. For example, the lower electrical vents on the unit dont allow it to sit flush against the main smoker (see pic), and the paint under the lid bubbles off (some sort of reaction from smoke and moisture with the paint). Also, you can't use the legs or it will not sit flush with the smoker at the bottom, this won't matter if you're using the stand for the main smoker. Attach it to the smoker using the hardware provided and omit the legs for the small smoke box, and plug the holes with something to ensure proper air flow restriction. You dont want too much air flow, nor do you want too little. You'll get the hang of it after a while. Small tweaks here and there, and it will be perfect.
W. A. Feltman : A Smart Choice
One of the best cooking purchases I have ever made! My main smoker is on a stand so I put the slow smoker on cinder blocks to get the right level. Pumps out a ton of smoke and only adds a little heat to the main smoker in the process. Made the best smoked salmon I have ever had at a cool 130° F. For true cold smoking (cheeses for example) put a pan of ice in with the food.
Darth Rob : Bubbling paint!
An hour into its first use and the paint on the inside of the lid is bubbling and liquifying! The product itself seems to work fine although a lot more smoke is lost through the lid instead of into smoker... more than I expected, but I can't possibly give this thing a positive review when the interior paint does this. Have a look at the picture. Yikes! Can't imagine this is safe for the food.
RandyG : No Smoke About The Flaw!
It fit on my 30" with digital timer with out the bolts that screw into the bottom that makes it a so called stand quite well.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
BuyerBeware22 : A necessary add-on for Masterbuilt electric smokers
If you own an digital Masterbuilt smoker, you should buy this to get the full design capabilities of the smoker out of it. If you are thinking about buying one of these smokers, be aware that sooner rather than later you will be compelled to buy this.
The current design of digital Masterbuilt smokers is designed to sell you a somewhat mobile, bare-bones unit at a reduced price with minimal electric consumption. Accordingly with these smokers, smoke is added to the food being smoked through an absolutely primitive arrangement -- you add a half-cup of wood chips to a thoroughly rinky-dink cutout in a tube assembly, slide it into the machine, and you get 45 minutes to an hour of smoke going through the smoker. After that time is up, you have to refill the chips.
So, if you're smoking a full load in your smoker, you can expect to have to refill your smoker with wood chips 9 or 10 times over 6-7 hours. Masterbuilt advises you to bend down and look through the tube that the previously-mentioned tube assembly goes in to ascertain if the chips you put in before have burned down. Look into the orifice leaking smoke carefully. Because f you overfill the tray at the end of the tube, the tube assembly will jam.
As dark and smoky as the orifice in the smoker that you're supposed to see clearly into, and given the low position it's in, not comparing it to a pig's nether hole is impossible. And every forty-five minutes, you're back shoving chips into the pighole, feeding the smoker. Oh, the people at Masterbuilt must have had a really good chuckle thinking this up.
It's a hustle. You need this "cold smoking kit" to make the Masterbuilt electric smokers fully functional, a clear "gotcha fee" in addition to the original price of the smoker. This kit gives you a steady stream of smoke with the heating element burning the chips outside the smoker itself, so generating the smoke by using the kit minimally affects the temperature the smoker is kept at. The heating element inside the smoker itself is much more efficient and effective once the work of warming up the tray and making the chips smoke is taken off it, so the smoker stays closer to the target temperature. Finally, this device produces at least twice as much smoke for your smoker as the original tube-and-tray assembly, and that smoke flow is absolutely steady, instead of being governed by when the heating element in the smoker proper needs to turn on. The smoke is billed to last for six hours -- I've never managed to make the self-feeding chimney stack of chips do a full six hours, but it does drastically reduce the number of times you'll have to fill your newly modified smoker, and in addition to that refilling is much easier if you use a large funnel, makeshift or otherwise.
This kit is not even sold as a "cold smoking kit" on the Masterbuilt retail packaging, it's a "slow smoker." The fact that it adds a cold-smoking capability to your electric smoker really is incidental to its design. After you bolt this kit on, you should use it for both hot and cold smoking.
There are four other things you should know:
1. My Masterbuilt electric smoker has a set of wheels on it. Once you bolt this thing on, your smoker isn't moving anywhere safely. The assembly to attach the thing to the body of the smoker is clearly designed to be permanent
2. And once this is on, for a 30" smoker, you'll need the 40" Masterbuilt cover for it.
3. Remove the tube assembly and the chip tray that together formed the original wood chip delivery system when you attach this kit. It's not in the directions.
4. You'll need two power outlets to run your smoker with this kit attached. It only draws 1.25 amps.
The current design of digital Masterbuilt smokers is designed to sell you a somewhat mobile, bare-bones unit at a reduced price with minimal electric consumption. Accordingly with these smokers, smoke is added to the food being smoked through an absolutely primitive arrangement -- you add a half-cup of wood chips to a thoroughly rinky-dink cutout in a tube assembly, slide it into the machine, and you get 45 minutes to an hour of smoke going through the smoker. After that time is up, you have to refill the chips.
So, if you're smoking a full load in your smoker, you can expect to have to refill your smoker with wood chips 9 or 10 times over 6-7 hours. Masterbuilt advises you to bend down and look through the tube that the previously-mentioned tube assembly goes in to ascertain if the chips you put in before have burned down. Look into the orifice leaking smoke carefully. Because f you overfill the tray at the end of the tube, the tube assembly will jam.
As dark and smoky as the orifice in the smoker that you're supposed to see clearly into, and given the low position it's in, not comparing it to a pig's nether hole is impossible. And every forty-five minutes, you're back shoving chips into the pighole, feeding the smoker. Oh, the people at Masterbuilt must have had a really good chuckle thinking this up.
It's a hustle. You need this "cold smoking kit" to make the Masterbuilt electric smokers fully functional, a clear "gotcha fee" in addition to the original price of the smoker. This kit gives you a steady stream of smoke with the heating element burning the chips outside the smoker itself, so generating the smoke by using the kit minimally affects the temperature the smoker is kept at. The heating element inside the smoker itself is much more efficient and effective once the work of warming up the tray and making the chips smoke is taken off it, so the smoker stays closer to the target temperature. Finally, this device produces at least twice as much smoke for your smoker as the original tube-and-tray assembly, and that smoke flow is absolutely steady, instead of being governed by when the heating element in the smoker proper needs to turn on. The smoke is billed to last for six hours -- I've never managed to make the self-feeding chimney stack of chips do a full six hours, but it does drastically reduce the number of times you'll have to fill your newly modified smoker, and in addition to that refilling is much easier if you use a large funnel, makeshift or otherwise.
This kit is not even sold as a "cold smoking kit" on the Masterbuilt retail packaging, it's a "slow smoker." The fact that it adds a cold-smoking capability to your electric smoker really is incidental to its design. After you bolt this kit on, you should use it for both hot and cold smoking.
There are four other things you should know:
1. My Masterbuilt electric smoker has a set of wheels on it. Once you bolt this thing on, your smoker isn't moving anywhere safely. The assembly to attach the thing to the body of the smoker is clearly designed to be permanent
2. And once this is on, for a 30" smoker, you'll need the 40" Masterbuilt cover for it.
3. Remove the tube assembly and the chip tray that together formed the original wood chip delivery system when you attach this kit. It's not in the directions.
4. You'll need two power outlets to run your smoker with this kit attached. It only draws 1.25 amps.
Scott Olson : Very well made and it works fantastic. I was thinking about buying a Bradley Smoker ...
Unbelievable little unit! Very well made and it works fantastic. I was thinking about buying a Bradley Smoker with a built-in "cold smoking" unit. Turns out it's very deceptive - you have to purchase another pricey item to actually cold-smoke with a Bradley because their built-in "cold smoker" actually burns the wood inside the smoker cabinet and raises the temperature to high. I would recommend purchasing a Masterbuilt Smoker in combination with this unit (or simply adding this unit to a smoker you already have) - it's all you will ever need to smoke or cold-smoke. It burns the wood completely outside of the smoker cabinet, and therefore, does not effect the temperature inside the smoker - totally awesome!
Joel Kelman : This thing is a shocking joke
I noticed that some of the reviews said that the paint inside the device melted and liquified and that they had to throw out their food. I figured those reviews were a bit dated and Masterbuilt MUST have fixed such an obvious problem... Turns out I gave them too much credit. The black paint inside the slow smoker melted, liquified and probably vaporized into my brisket that I subsequently threw out. The fact that this device has 4.5 stars is shocking, and I can't believe so many people didn't complain about this same issue. It happened the first time I used it after following the instructions to cure/burn in the device and letting it cool down, which I did.
It's really a shame since it worked very well to make tons more smoke, which is the design flaw of the masterbuilt smokers - you can't get a lot of smoke without overheating the smoker. This was a great solution sans the paint smoke (it also smelled terrible while it was smoking, which is understandable). I wiped some of the liquid paint away and thought about getting all the paint off with a wire brush in a drill, but (a) I don't feel like I should have to fix a brand new device made by the same manufacturer as my smoker and (b) I worry that removing the paint will bring on rust.
Total shame that this was so poorly executed. I've purchase a pellet tube to put in my smoker and am going to test that. If it doesn't give the smoke I want, I'm going to build a similar device out of a metal mailbox following some guides I saw on Youtube.
It's really a shame since it worked very well to make tons more smoke, which is the design flaw of the masterbuilt smokers - you can't get a lot of smoke without overheating the smoker. This was a great solution sans the paint smoke (it also smelled terrible while it was smoking, which is understandable). I wiped some of the liquid paint away and thought about getting all the paint off with a wire brush in a drill, but (a) I don't feel like I should have to fix a brand new device made by the same manufacturer as my smoker and (b) I worry that removing the paint will bring on rust.
Total shame that this was so poorly executed. I've purchase a pellet tube to put in my smoker and am going to test that. If it doesn't give the smoke I want, I'm going to build a similar device out of a metal mailbox following some guides I saw on Youtube.
Karchworld : Excellent for any Masterbuilt Electric Smoker
Excellent addition to an Masterbuilt Electric Smoker.
Functionally, this cold smoking box is excellent and very well made, but I made it better! As some of here have done, you can improve it by attaching increasing the distance that the smoke must travel before it strikes your meat. This serves to cool the smoke, which improves the ability for your meat to absorb it.
What I used was a 3' flexible gas vent, which I picked up at Lowes. I attached a photo of the time I used if you wish to pick one up yourself. Otherwise, you'll need some sort of metal housing that will fix over the 3" lip of cold smoker and into the 3" hole on your hot smoker. Note: inside the 3" hole on the hot smoker, it reduces down to a 2", so you will not be able to pass it all the way though.
Anyway, check out the photos I attached. Can you can see. It's looks clean and workers greate
Functionally, this cold smoking box is excellent and very well made, but I made it better! As some of here have done, you can improve it by attaching increasing the distance that the smoke must travel before it strikes your meat. This serves to cool the smoke, which improves the ability for your meat to absorb it.
What I used was a 3' flexible gas vent, which I picked up at Lowes. I attached a photo of the time I used if you wish to pick one up yourself. Otherwise, you'll need some sort of metal housing that will fix over the 3" lip of cold smoker and into the 3" hole on your hot smoker. Note: inside the 3" hole on the hot smoker, it reduces down to a 2", so you will not be able to pass it all the way though.
Anyway, check out the photos I attached. Can you can see. It's looks clean and workers greate
Devildog126 : A Must Have Item for your Masterbuilt Smoker
Works great for Low temp smoking in my Masterbuilt 40" smoker. I set it next to it, load wood chips and turn it on and I'm done. I usually only have to load it with chips one time instead of constantly adding to the smoker. The unit draws about a little over 1 amp so I don't have to worry about overloading circuits. It's small enough that I can store it in the smoker when not in use and requires little maintenance. I highly recommend this if you want to uses your smoker for beef jerky since the smoke at low temps does not get hot enough to burn wood chips. As far as I'm concerned this is a must have add-on for any Masterbuilt smoker.
Jason : Tons of Smoke
I added this to my smoker for a couple of reasons, I didn't want to baby sit the wood chip tray and I wanted to use pellets. This fit the bill for me. I haven't tried chips yet, but with pellets, it will fill the smoker with heavy dense smoke at low and high temperatures. That sounds good.....but I learned real quick.....its way too much. I went from 2 cups of pellets (first cook) to, 1/2 cup (last cook). I also have been turning the unit off once the smoke starts rolling to throttle it back. I did cold smoke with it at 70* air temp. I loaded the water tray with ice and was able to smoke some cheese for an hour with an internal temp between 69* - 74*. My paint has bubbled on the inside of the lid as well. I believe that is the result of the chemicals released by the wood (pellets), that is similar to turpentine and not heat alone. When I had the unit on (making too much smoke) and good amount of pellets, I would get a lot of condensation and creosote(?) in the lid. Don't get that stuff on you, it stains. My goal is to be able to set up my smoke, set the temp, and let it go....I think I'm close.
TIP: I use isopropyl alcohol to clean the glass on my smoker. The black wipes right off.
TIP: I use isopropyl alcohol to clean the glass on my smoker. The black wipes right off.
Jason : Tons of Smoke
I added this to my smoker for a couple of reasons, I didn't want to baby sit the wood chip tray and I wanted to use pellets. This fit the bill for me. I haven't tried chips yet, but with pellets, it will fill the smoker with heavy dense smoke at low and high temperatures. That sounds good.....but I learned real quick.....its way too much. I went from 2 cups of pellets (first cook) to, 1/2 cup (last cook). I also have been turning the unit off once the smoke starts rolling to throttle it back. I did cold smoke with it at 70* air temp. I loaded the water tray with ice and was able to smoke some cheese for an hour with an internal temp between 69* - 74*. My paint has bubbled on the inside of the lid as well. I believe that is the result of the chemicals released by the wood (pellets), that is similar to turpentine and not heat alone. When I had the unit on (making too much smoke) and good amount of pellets, I would get a lot of condensation and creosote(?) in the lid. Don't get that stuff on you, it stains. My goal is to be able to set up my smoke, set the temp, and let it go....I think I'm close.
TIP: I use isopropyl alcohol to clean the glass on my smoker. The black wipes right off.
TIP: I use isopropyl alcohol to clean the glass on my smoker. The black wipes right off.
SM : Great addition to the 30" Masterbuilt smoker I have
Great addition to the 30" Masterbuilt smoker I have. I don't have to go out and add chips every 20-25 minutes like I used to to get any flavor. It lasts about 6-7 hours before you will have to refill it and there is almost no ashes. A few handfuls of chips will only produce about a tablespoon of ash. It also makes my smoker useful in the summertime. The biggest problem with electric smokers is that they act like ovens and the element that makes your chips smolder has to be on or you won't get any smoke. Before I got this I wouldn't smoke about 8-9 months out of the year because I can't get enough smoke. This solves that since the element is always on. I use a mixture of wood chips and a few lumps of charcoal and it works great. So far i've done chickens (apple wood), turkeys (apple wood) and a prime rib (alder wood). All turned out great.
J. Graham : This makes awesome smoked cheese, no heat, just cold smoke
This cold smoker works awesome!! We bought this to smoke cheese. Oh my. Deliciousness! I would highly recommend this if you like the taste of smoke cheese. This gets a very good smoke going, but no heat, otherwise the cheese would melt. I have not used the cold smoker for anything else yet. we have a digital Masterbuilt smoker model, and this was the unit we needed. The fitment is not perfect, the little screws were impossible to get inside the lip of the smoker/side tube. We just snug it up to the smoker and use it that way, no issues.
RandyG : No Smoke About The Flaw!
It fit on my 30" with digital timer with out the bolts that screw into the bottom that makes it a so called stand quite well.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
the issue is that the chicken wire screen at the bottom of the chimney got clogged upped with ashes from wood chips and stopped producing smoke, I would shake chimney or wood chip hopper and it would smoke again for 15/20 mins! very little ash's were in the ash tray collector.
very unhappy about this and I'm sure the designers/product testes had to know about it but the company still put product out with this issues alerts me that this company does not care about quality or there customers experience and that's worrisome.
W. A. Feltman : A Smart Choice
One of the best cooking purchases I have ever made! My main smoker is on a stand so I put the slow smoker on cinder blocks to get the right level. Pumps out a ton of smoke and only adds a little heat to the main smoker in the process. Made the best smoked salmon I have ever had at a cool 130° F. For true cold smoking (cheeses for example) put a pan of ice in with the food.
Sparkie : Masterbuilt Side-Smoker Accessory is a MUST
So it's 85 F outside and you want to smoke something at 180F. This side smoker will deliver smoke for 6+ hours despite the ambient temp. I can smoke year round vs using the one cabinet heater used for both cooking and heating the wood chips. Fit, function, and performance is 5 star. Good luck finding one.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
My update after reading negative reviews:
1) The side smoker fit perfectly to my MB after adjusting the four feet. It all depends on your MB smoker model.
2) After 12 hours of use, I have NO degradation of paint. The side-smoker was unavailable for months this summer, but finally got one thru Amazon. I hope MB was fixing the paint issue.
3) On the 2nd use, smoke was leaking thru the lid so I put a brick on the lid. Inspection later showed creosote buildup on the lid fits and in the vertical chute. This needs minor routine cleaning after each use.
4) The side-smoker ON-OFF switch was fussy on the 1st use. No problem afterward.
On the paint issue, my $650 Weber Genesis II propane grill lid underside has flaked this since Day 1. I clean and scrape, but keeps expanding. No idea how much paint flakes have been digested the last 20 years.
Keith Mafield : Paint melting, workmanship, health concern over melted paint.
I've had this for a few months and used it quite a bit. I do long slow smoking on regular basis. Issue I have is the paint and so forth that coats the inside of the device had bubble up and pealed away. Falling into burner part. the chip stack is actually bare now and will rust. lit stick shut bad due to the melted paint. Concern now on type of paint and possible health hazards from it melting and going into the food. Not sure but trying to get Amazon to answer some concerns and quality issues. now the switch melted and unit does not work
HeloMech : Well made and works well
Well built I think. Work great anyway. Tried several different chips and smokehouse brand works the best. No bark and consistently the same size. Flavor is good and this feeds them well. Much longer smoke with less babysitting. For sausages and jerky that require lower box Temps it works like a champ. But once you get used to it you will use it for high temp chicken and the like because of the smoke it makes for a long time without having to worry about feeding it. Nice steady apple or cherry on the birds. Fire and forget.
Bubba J : Much better than a chip tray.
I owned an MES 30 for years, and was frustrated with the amount of smoke I got with the tiny chip tray it comes with. I happened to find a MES 40 that a friend was throwing away and noticed that the tray was MUCH bigger than the one that came with my 30. I used the larger tray for a couple years, and was more or less satisfied with it. Then I bought a new MES40 for myself, and was dismayed to see a credit card sized chip tray came with it. My larger chip tray wouldnt fit, so this gadget was my best option. It has worked very well, but its not perfect. If you have read the other reviews you know that the chips tend to get stuck in the tube, and that makes them go out. So, its not the set and forget item Masterbuilt would like you to believe it is. You will have to check on it every 30 minutes or so. Also, I dont know how people are getting the advertised 6 hour burn time, I get about 2 1/2. On my new MES40 the legs of the cold smoker cant be installed or it is too high for the opening to line up with the hole in the main smoker. Without the legs it fits fine, but sits directly on the floor, and that may worry you if you cook on a deck as the outer body of the cold smoker gets pretty hot. I ran both the MES and the cold smoker from the same outlet, though I use very heavy extension cords. Overall I would say it is was great buy, and I wouldnt hesitate to pick up another if needed.
walter : If you want a lot of smoke, all the time, this is it
I can't tell you how pleased I am about how well this works for me. Most electric smokers worker great in the winter because the heat elements keep turning on when it's cold so the wood chips smoke. However, during the summer once the smoker gets to temp the elements turn off and very little smoke is created, so mainly you just have an outside oven. But, with this unit attached this is like putting a supercharger on your car. Performance, big time and all the time. I love it! Doesn't matter what the main smoker box is doing this thing just keeps cranking smoke out. Absolutely recommend!
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